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Quinoa Salad with Chicken, Sultanas and Almonds
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Description
Quinoa (pronounced ‘keen-wah’), is very high in manganese, and also has relatively high levels of magnesium, iron, copper and phosphorous. Most importantly however, is that it contains a complete set of the amino acids that your body requires to build proteins. When cooked, it has a fluffy texture with a slightly nutty flavour which is useful in both savoury and sweet dishes and works brilliantly in this really simple salad.
Ingredients
- 1 cup Quinoa
- 2 cups Chicken Stock
- 2 cups Shredded Chicken, to taste
- ½ cups Flaked Almonds
- ½ cups Sultanas / Grapes
- ¼ cups Finely Chopped Spring Onions
- For Dressing
- 3 Tablespoons Balsamic Vinegar
- 6 Tablespoons Olive Oil
- 1 Tablespoon Honey
- 1 teaspoon Wholegrain Mustard
- Salt and Pepper
Preparation
1) Rinse quinoa under cold running water and drain.
2) Bring the chicken stock to the boil and stir in the quinoa and chicken. Reduce heat, cover and simmer for 15 to 20 minutes, stirring occasionally, until quinoa is tender and all the liquid is absorbed. Uncover and let cool.
3) Stir in the almonds and sultanas / grapes.
4) Combine the dressing ingredients well and stir into the salad just before serving. Garnish with spring onions.
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